Nutritional Facts

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain the oranges, reserving syrup. Add syrup to the meat mixture; set oranges aside. Stir in 1 cup of water, soy sauce and ginger. Cover and simmer for 5 minutes.

Combine cornstarch and remaining water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the celery, pepper, water chestnuts and mushrooms. Cover and cook over low heat for 5-7 minutes or until heated through. Serve over rice. Garnish with the oranges.Yield: 4-6 servings.

If you want to save time, you can make Mandarin Beef Skillet ahead and reheat it. But don't garnish with the mandarin oranges until just before serving.

Originally published as Mandarin Beef Skillet in Taste of Home Ground Beef Cookbook
1999, p204